A non-westernised sweet and sour dish using fish fillet. The fish is first marinated and then lightly battered by deep frying twice in hot oil. The sauce is not the usual standard sauce that you find at a westernised Chinese restaurant swamped with tomato ketcup and sugar. This sauce is distinctively Chinese, faintly vinegary to give the dish a bit of sourness and mildly sweet, flavoured with ginger and spring onions

This is an extremely popular Sichuan dish in China. It's deliciously addictive with different layers of textures. The beef is boiled and cooked just right so it's tenderly moist, floating in a hot and spicy aromatic sauce flavoured with ginger, garlic, chilli paste and Sichuan peppercorns

A traditional nyonya dish. The prawns are marinated with tamarind paste and dark soy. They are then fried to give the prawn a smoky, charred and aromatic flavour. Dip in with a homemade sambal belachan chilli sauce. It is very tasty and finger licking good

This steamed fish has a salty and sour taste from using Chinese preserved salted plums and preserved mustard greens, flavoured with fresh ginger, spring onions, coriander and homemade fried garlic. It is mildly sweet, delicate with a hint of spiciness from the thinly sliced fresh tomato and red chilli

This is my mother's recipe. Simple, quick and easy fish recipe cooked with fermented soybean to give the fish a salty, umami taste with the flavours of ginger, garlic, spring onions, coriander and chilli sauce

A popular Penang street food with the locals, somewhat similar to Char Koay Teow, but lesser known among the tourists is a smoky, fragrantly aromatic rice cakes called "char koay kak". The rice cakes are cut into cubes and then stir-fry with garlic and chillies, and a distinctive umami flavour crunchiness of preserved turnip locally known as "chai por"